- Serves: 12
- Cook Time: 10 minutes
- Prep Time: 40 minutes plus chilling and freezing
- Effort: medium
- 6 cloves, lightly crushed
- 1 pinches salt
- 300 ml milk
- 300 ml double cream
- 5 medium egg yolks
For the jellies
- 12 mandarins, clementines or satsumas
- 85 g caster sugar
- 1 splashes mandarin liqueur
- 450 ml cranberry juice
- 9 sheets leaf gelatine
1. First make the clove ice cream. Add the crushed cloves and pinch of salt to the milk and cream in a heavy-based saucepan. Heat the cream mixture gently on a stove.
2. Meanwhile, whisk the egg yolks with the caster sugar in a mixing bowl till pale. Whisking constantly, pour the hot cream mixture into the whisked egg yolks and mix well.
3 Return to the pan and heat gently, stirring constantly, until the mixture thickens and coats the back of a spoon. Strain the custard through a fine sieve and cool in the refrigerator.
4. Churn the custard in an ice cream maker, following manufacturer's instructions until frozen and thickened into ice cream. Store in the freezer.
5. To make the mandarin jellies, cut the tops off each mandarin, scoop out the flesh, retaining a few segments, and return half the flesh to the fruit shells.
6. Squeeze the retained flesh, extracting 300ml of juice. Mix the mandarin juice with the cranberry juice, sugar and mandarin liqueur. Heat until just warm.
7. Meanwhile, soak the gelatine leaves in cold water until softened. Drain, and mix into warm mandarin juice mixture, stirring until dissolved.
8. Pass the mixture through a fine sieve and allow to cool to setting point and pour into the mandarin fruit shells. Chill in the refrigerator until set.
9 To serve, place the jellies in their shells on serving plates, top with a scoop of clove ice cream, garnish with mint and serve.
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